Chocolate Chia Raspberry Bites

Chocolate chia raspberry bites are the perfect no-bake treat—naturally sweet, rich with cocoa flavor, and balanced by the tangy pop of raspberries. Packed with chia seeds for a nutritional boost and just the right amount of texture, these little bites are great for snacking, post-workout energy, or a guilt-free dessert.

Why You’ll Love This Recipe

I love how easy and quick these are to make. They’re naturally sweetened, full of fiber and antioxidants, and totally customizable. The combination of chocolate and raspberry gives a dessert-like flavor while still keeping things healthy. Plus, since there’s no baking involved, I can whip them up any time with just a few simple ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rolled oats
chia seeds
unsweetened cocoa powder
maple syrup or honey
almond butter (or any nut/seed butter)
freeze-dried or fresh raspberries
vanilla extract
pinch of salt
optional: mini chocolate chips or shredded coconut

Directions

1. In a mixing bowl, I combine the oats, chia seeds, cocoa powder, and a pinch of salt.

2. I stir in the almond butter, maple syrup (or honey), and vanilla extract until a thick dough forms.

3. I gently fold in the raspberries—if using freeze-dried, I lightly crush them; if fresh, I chop them to mix evenly.

4. I let the mixture chill in the fridge for about 20–30 minutes so it firms up and becomes easier to roll.

5. Once chilled, I scoop out small amounts and roll them into bite-sized balls using my hands.

6. I store them in the fridge or freezer, ready to grab whenever I need a quick and tasty boost.

Servings and timing

This recipe makes about 12–15 bites, depending on the size I roll them. It takes just 10 minutes to mix everything together and 20–30 minutes of chilling time, so I can have them ready in under 45 minutes.

Variations

I sometimes switch the almond butter with peanut butter or sunflower seed butter for different flavors. For added texture, I mix in chopped nuts, coconut flakes, or a handful of mini chocolate chips. If I want them extra chocolaty, I drizzle melted dark chocolate on top. For a nut-free version, I use oat or seed-based butter.

Storage/Reheating

I store these bites in an airtight container in the fridge for up to 1 week. For longer storage, I freeze them for up to 3 months. I let them sit at room temperature for a few minutes before eating if they’re coming straight from the freezer. No reheating needed—just grab and go.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Yes, I can use fresh raspberries, but I chop them finely and know they may make the bites slightly softer. Freeze-dried raspberries keep the texture firmer.

Do I have to use chia seeds?

Chia seeds add texture and nutritional value, but if I don’t have them, I can swap with ground flaxseeds or leave them out.

Can I make these without oats?

If I want to skip oats, I use almond flour or coconut flour as a replacement, adjusting the amount to get the right consistency.

Are these bites vegan?

Yes, as long as I use maple syrup and dairy-free chocolate chips, they’re fully vegan.

Can I add protein powder to the mix?

Absolutely. I add a scoop of my favorite protein powder and reduce the oats slightly to keep the texture balanced.

Conclusion

Chocolate chia raspberry bites are one of my favorite healthy treats—quick to make, packed with wholesome ingredients, and bursting with flavor. Whether I need an afternoon pick-me-up or a snack to take on the go, these little bites deliver every time.

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